Ingredients
Slow Cooked Beef and White Beans
- 1/4 TBSP Extra-virgin olive oil
- 8 oz Beef chuck roast or tri-tip steak - diced
- 1/2 Red onion finely chopped
- 1 stalk Celery finely chopped
- 1/2 Carrot peeled and finely chopped
- 1 clove Garlic thinly sliced
- 1/4 TBSP Fresh rosemary chopped
- 1/4 cup Dry red wine
- 7 oz Crushed tomatoes
- 1/4 TBSP Balsamic vinegar
- 7 oz Cannellini beans drained and rinsed
- 1/2 Cauliflower cut into florets
- 1/2 TBSP Milk
- 1/4 TBSP Horseradish sauce
- 1/2 cup Baby spinach to serve
Sweet Tea
- 24 oz Sweet tea cold
- Ice cubes optional
Instructions
- Preheat the oven to 325ºF (163ºC).
- Heat half the oil in a casserole dish or pan that has a lid over high heat. (You can also cover any oven-safe pan with foil during baking.) Cook the beef uncovered in batches, tossing, for 2-3 minutes until browned. Transfer to a bowl.
- Heat the remaining oil over medium heat. Cook onion, celery, and carrot, stirring, for 6-7 minutes until soft. Add garlic and rosemary. Cook, stirring, for 2 minutes.
- Add beef and wine. Simmer for 4-5 minutes until evaporated by half. Stir in tomatoes and vinegar. Bring to a boil.
- Cover and bake for 1 hour. Add cannellini beans and stir to combine. Cover and bake for a further 30-60 minutes until beef is tender.
- Meanwhile, cook cauliflower in a saucepan of boiling water for 7-8 minutes until tender. Drain. Use an immersion blender to blend with milk and horseradish until smooth. Season. (Alternatively, blend with a conventional blender in batches or mash with a potato ricer.)
- Divide the mash among serving plates and top with the beef.
- Serve with baby spinach and cold sweet tea, over ice if desired.
Nutrition
Calories: 455kcal | Carbohydrates: 42g | Protein: 34g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 315mg | Potassium: 1750mg | Fiber: 11g | Sugar: 10g | Vitamin A: 3583IU | Vitamin C: 85mg | Calcium: 194mg | Iron: 8mg
Slow Cooked Beef and White Beans
Ingredients
Slow Cooked Beef and White Beans
- 1/4 TBSP Extra-virgin olive oil
- 8 oz Beef chuck roast or tri-tip steak - diced
- 1/2 Red onion finely chopped
- 1 stalk Celery finely chopped
- 1/2 Carrot peeled and finely chopped
- 1 clove Garlic thinly sliced
- 1/4 TBSP Fresh rosemary chopped
- 1/4 cup Dry red wine
- 7 oz Crushed tomatoes
- 1/4 TBSP Balsamic vinegar
- 7 oz Cannellini beans drained and rinsed
- 1/2 Cauliflower cut into florets
- 1/2 TBSP Milk
- 1/4 TBSP Horseradish sauce
- 1/2 cup Baby spinach to serve
Sweet Tea
- 24 oz Sweet tea cold
- Ice cubes optional
Instructions
- Preheat the oven to 325ºF (163ºC).
- Heat half the oil in a casserole dish or pan that has a lid over high heat. (You can also cover any oven-safe pan with foil during baking.) Cook the beef uncovered in batches, tossing, for 2-3 minutes until browned. Transfer to a bowl.
- Heat the remaining oil over medium heat. Cook onion, celery, and carrot, stirring, for 6-7 minutes until soft. Add garlic and rosemary. Cook, stirring, for 2 minutes.
- Add beef and wine. Simmer for 4-5 minutes until evaporated by half. Stir in tomatoes and vinegar. Bring to a boil.
- Cover and bake for 1 hour. Add cannellini beans and stir to combine. Cover and bake for a further 30-60 minutes until beef is tender.
- Meanwhile, cook cauliflower in a saucepan of boiling water for 7-8 minutes until tender. Drain. Use an immersion blender to blend with milk and horseradish until smooth. Season. (Alternatively, blend with a conventional blender in batches or mash with a potato ricer.)
- Divide the mash among serving plates and top with the beef.
- Serve with baby spinach and cold sweet tea, over ice if desired.
Nutrition
Calories: 455kcalCarbohydrates: 42gProtein: 34gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 79mgSodium: 315mgPotassium: 1750mgFiber: 11gSugar: 10gVitamin A: 3583IUVitamin C: 85mgCalcium: 194mgIron: 8mg
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